Put flour and salt in the bowl of a food processor. Cut the butter, and shortening into the flour. Process a few seconds until the mixture resembles a coarse meal. Drop by drop add the water, processing briefly. The whole process should take about 20 to 30 seconds. Wrap and chill for an hour. Remove from refrigerator, and let stand 15 minutes before rolling. (The Martha Stewart Cookbook.) This pie shell will need to be baked before you place the strawberries in the pie shell. Poke the crust with a fork to pierce it all over so when it is baked it won't fluff up. Bake the pie shell at 350 degrees until golden brown. Allow the pie crust to cool before adding the strawberries.
Strawberry Filing
In a medium-sized saucepan combine sugar, cornstarch, and 7-UP until creamy. Cook over a medium to a medium-high heat until the mixture becomes thick. When this mixture becomes thick, cool to room temperature, and add a couple of drops of red food coloring. Wash, and cut strawberries into quarters, or smaller depending on how large they are. Sprinkle a teaspoon or two of sugar on the strawberries, and place them into the shell. Pour the cooled 7-Up mixture over the strawberries. Allow this to set for a few minutes. Serve with plenty of Whipped Cream.